Michelle’s Famous Brisket

Ainekset

1 cup beef broth

1 cup pineapple juice

1 cup beef base (better than bouillon)

2 containers of McCormick sweet and Smokey rub

2 gallon ziplock bag

Whole brisket from Costco

Ohjeet

I buy my brisket from Costco (the only place that sells whole ones).About 3 days before I cook it, i trim the  fat & inject it with beef broth and pineapple juice.  Then I rub the outside with a beef base and heavily sprinkle McCormick's sweet and smoky rub all over it.  I get the 2 gallon zip lock bags and shove that sucker in there and double bag it and place it in the fridge.

The day I'm cooking it, I pull it out of the fridge and place it on the counter for about 30 minutes while I prepare the smoker and get that up to the temp of 225-275 (the lower the better).  I take it out of the bag and sprinkle it again with the same seasoning.  I cook it until it reaches 170.  This can take 6-10 hours.  I then take it off and wrap it about 4 times in heavy duty foil.  I place it back on the smoker until it reaches 200 degrees.  Then I take it off and place it directly into a dry cooler and let it sit for at least 2 hours (can be good for up to 6 hours). This part is key.  Don't take it out before:)